Have you ever considered making orange jam but where just not sure how to do it or what you needed in order to make it? The truth is orange jam is actually really easy to make and the end result is a great tasting jam that you will be very impressed with. This article will give you basic instructions for making orange jam and what you can do with it when it is done.

When making orange jam it’s important to remember that you have to be patient because this process does take a little time and can only be perfected if you have patience with it. Gather up the oranges that you wish to use in this recipe and make sure you wash them. The first thing you’ll want to do with the oranges is peel them. Once this is done, chop the oranges into small pieces and remove any seeds that you find.

Put all of the oranges into a stock pot and add water. You’ll want to add 4 cups of water for every 4 oranges. Also, for every 4 oranges you’ll want 3 pounds of sugar ready on the side. Remember you’re probably not going to use all of the sugar and it’s probably better that you don’t. You’re simply going to have the sugar ready to add based on the taste and how much sweetness you think you’ll want the jam to have. Cook the mixture for about 30 minutes, stirring often, and add sugar as it is needed.

By the end of the cook time you should have a jam with a liquid consistency that drips slowly off the ladle in fairly large drops. You’re looking for a smooth gel like consistency so if you think you need to cook it a little longer you may certainly do so. It’s an art really and it will be perfected the more you do since each time you make jam you learn a little more about what works and what doesn’t. Remove any foam that accumulates at the top.

After it has been cooked down and is at the consistency and flavor that you are looking for, you can pack it into jars to be served right away or stored for later use. In the end, you’ll have jars upon jars of great tasting orange jam that can be put on toast, bagels, pancakes, or whatever you prefer.

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